Additives to particularly avoid

Sulphur dioxide and other sulphite-containing additives (E220 to E228).  These are used as preservatives in dried fruit and vegetables, beer, fruit juices, breakfast cereals, and many processed snacks, biscuits, soft drinks, processed meat, cereal & muesli bars, yoghurt, ice cream, confectionery,  frozen potato chips, bread and margarine It is also used in the process of making wine – possibly even wines that say "no sulphites”.

Carragenan (E407 or E407a) is a vegetarian and vegan alternative to gelatin and is extracted from seaweed. It is commonly used as an emulsifier and stabiliser in desserts, biscuits, ice cream, cream, milkshakes, sweetened condensed milk, sauces, salad dressing, frozen bakery, beer, pâtés and processed meats. Recent evidence indicates that carrageenan causes inflammation in the human gut and provokes an immune response. 

Sugar substitutes, such as sorbitol (E420) and mannitol (E421). They are absorbed slowly and incompletely in the gut. They may trigger digestive symptoms, such as bloating, diarrhoea and abdominal cramps. They can be found in a variety of sugar-free sweets, gum, biscuits and some yoghurts

© Jonathan Wade 2014